For the crust;
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2 1/4 cups cake flour
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1/2 tsp baking powder
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Pinch salt
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1/3 cup Wesson Vegetable Oil
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6 tbsp buttermilk
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1 tbsp packed brown sugar
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2 tsp maple or vanilla extract
For the streusel;
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1 cup all-purpose flour
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1/2 cup packed brown sugar
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1/2 cup oats
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1/2 cup chopped pecans
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1/3 cup Wesson Vegetable Oil
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1 - 2 tbsp maple syrup
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2 tsp maple extract
For the filling;
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16 oz cream cheese block, softened
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1/2 - 3/4 cup granulated sugar
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1/3 cup sour cream
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1 tsp vanilla extract
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4 eggs
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1/2 cup cranberry sauce
Steps
1
Preheat oven to 375°F. To make crust, in a large bowl, whisk together cake flour, baking powder, and salt. In another bowl, whisk together Wesson Vegetable Oil, buttermilk, brown sugar, and extract if using. Make sure sugar is well incorporated. Add wet ingredients to dry and mix just to combine. Form into a ball and transfer pastry to a floured surface. Roll pastry into 11” circle and place in a 9” pie plate. Flute edges as desired and chill for 30 minutes. To bake, fill pie shell with a round of parchment paper and fill with pie weights. Bake for 15 minutes. Remove from oven and carefully remove pie weights. Set aside to cool.
2
Prepare streusel by combining all-purpose flour, sugar, oats and pecans in a bowl. In a small bowl, whisk together Wesson Vegetable Oil, maple syrup, and extract if using. Add wet ingredients to dry and mix, allowing the mixture to become a bit clumpy! Set aside.
3
To make filling, in the bowl of a stand mixer, combine cream cheese and sugar and beat on medium until smooth. Scrape down bowl and add in sour cream and vanilla. Beat to combine. Add eggs, one at a time to fully incorporate. Scrape down after adding each egg to make sure mixture is fully blended. Add cranberry sauce and gently swirl with a spatula, then pour into pastry shell. Refrigerate pie for one hour or more.
4
Preheat oven to 375°F. When ready to bake, sprinkle top with streusel mixture and place pie on baking sheet. Bake in the centre of the oven for 45 minutes or until filling is set and slightly jiggly. Allow to cool for 45 minutes and then refrigerate for two hours or overnight.
Comments
Recipe provided by Purewesson.com